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Mixed Vegetable Curry ( Sabzi Bhaji )

Seems most everyone likes potatoes and if you enjoy your vegetables spicy, this is the dish to try, especially if it's so very cold outside, as it is here in London this week. Easy to prepare, very warming, and a delightful accompaniment to serve with any Indian flatbread or savory bread. Feel free to adjust the spice mixture to suit your preferences. Mu cupboard is always overflowing with spice jars, so I like to experiment with a variety of mixtures in my Indian dishes. Without further ado, onward to the recipe.

Heat the oil in a wok or large frying pan over medium heat. When hot, toss in the ginger, cumin seeds and asafoetida. Stir and fry for a few minutes. Add the potato and carrot mixture to the pan and cook for a few minutes, stirring often. If you are using fresh peas, add them now along with the tomato, lemon juice and most of the freshly chopped parsley. If you are using frozen peas, add them during the last 10 minutes of simmering the dish. Cook, stirring often, for another 5 minutes. Gradually stir in the yogurt and add 1/2 cup of water. Cover and cook for 30 - 40 minutes, or until the vegetables are tender. Add more water if necessary to achieve your desired consistency or a bit of chickpea flour if the dish has excess water. Garnish with the remaining parsley or add to the cooking pot and stir.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.